So, when I am considering breakfast foods muffins are often top on the list. You can add a lot of things to them to keep them nutrient dense and rib sticking!

I started these with 5 Grain Cereal by Bob’s Red Mill. It contains: whole grain oats, whole grain wheat, whole grain rye, whole grain barley, whole grain triticale (wheat)and flaxsed. O.k..that will seriously stick but I wanted more. I added pecans and grated (organic) carrot.  You could add almost any dried fruit, sunflower seeds, or whole grain. Throw in some brown sugar for sweetness and you have a muffin to battle any morning stomach growls.

I used unbleached flour to keep them light. These are going to freeze great and stay moist so make a few batches and keep them for grabbing as you go out the door. We ate them with butter but they would be equally good with cream cheese. Baked at a higher temperature than a normal muffin the tops come out crunchy-crispy with the tender and moist insides that will remind you of carrot cake.

5 Grain Carrot Nut Muffins

• 2 cups of unbleached flour
• 1 cup of Bob’s Red Mill 5 Grain Cereal (uncooked)
• 1 1/2 cups brown sugar
• 1 tsp. salt
• 2 tsp cinnamon
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1 1/2 cups sour milk or buttermilk
• 1 egg
• 1/2 cup unsalted butter, melted and allowed to brown slightly
• 1 cup grated carrot
• 1 cup chopped pecans
• 1 cup white chocolate chips (optional)

1. Preheat oven to 400F
2. Add liners to muffin pans
3. Melt butter and set aside
4. Mix dry ingredients including sugar
5. Stir carrots, nuts, and white chocolate into the batter
6. Mix milk and egg and butter
7. Add the wet to the dry and stir to combine
8. Spoon into the prepared muffin tins and bake for about 20 to 25 minutes or until the tops are crispy and a toothpick inserted in the center of one comes out clean.

Makes 12

Images: marye audet

Post from: Baking Delights

These are perfect for a breakfast, brunch, or snack. Moist, dense and spicy; pumpkin muffins are autumn in a hand-held package.

Next week is PUMPKIN WEEK on Baking Delights! If you ever wondered:

• How to turn a whole pumpkin into a pie
• Which pumpkins can be used for cooking
• What can I make besides pie with pumpkin..
• How can I use the seeds?

As well as some awesome recipes, including something special I am developing as we speak…well you will definitely want to check back. Between now and then, though, here is a pumpkin recipe to whet your appetite!

Yes..these really were that rich color!  If you would rather a bread than muffins try this Pumpkin Pecan Quick Bread.

Pumpkin Browned Butter Muffins

• 1 cup sugar
• 1 cup brown sugar
• 2/3 cup butter
• 3 eggs
• 2 cups  pumpkin puree (homemade is best but canned will work..not pre -prepared pie filling)
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cloves
• 1 teaspoon cinnamon
• 1/2 teaspoon freshly ground nutmeg
• 1/2 teaspoon ginger
• 1/4 teaspoon ground chipotle, optional (but awesome)
• 2 tablespoons finely minced candied ginger, optional
• 1 teaspoon salt
• 1 cup chopped nuts, optional
• Cinnamon and sugar mixture for sprinkling the tops

1. Preheat oven to 400F
2. Melt butter over medium heat, stirring constantly. Stir until it reaches a golden brown color – remove from heat and set aside to cool
3. Place silicon muffin cups in muffin pan or grease muffin tins lightly
4. Mix dry ingredients and set aside
5. Beat sugars and eggs until light and fluffy
6. Slowly add cooled browned butter
7. Beat in pumpkin puree
8. Stir in dry ingredients until well blended
9. Quickly stir in nuts and candied ginger
10. Spoon into muffin cups and sprinkle tops with cinnamon and sugar
11. Bake for 20 minutes or until done
12. Cool slightly before removing from the pan

Makes 12-16 depending on size

images:marye audet

Post from: Baking Delights

I am working on a breakfast cookbook that is totally unlike anything I have ever heard of. I am looking forward to finishing it and seeing if anyone has any interest in it.

In the meantime, y’all are guinea pigs. For the recipe portion at least. And that’s all I am sayin’…so don’t ask.

Breakfast is supposed to be the most important meal of the day but as often as not we are sucking down coffee as we race out the door to work (or up the stairs in my case). If we take time for the actual eating part it might be some cold cereal with milk thrown on it…or oatmeal (which is yummy) every single day. No wonder we skip breakfast and over eat at dinner, when we tend to have a variety of items on the menu!

You can make this Coconut French Toast ahead of time and keep in in the freezer for a quick breakfast. It is easy, unusual, interesting and most of all, yummy. Yummy is what really counts in my book.  Yours too?

This is thickly cut from a brioche, challah, Texas Toast, or a loaf of Italian bread. Soaked in a combination of coconut milk, rum, half and half, and a little pineapple juice with the usual French Toast ingredients…so good….

You can top it with pineapple or maple syrup, or whatever you like. The flavor just goes on and on. You can even make a great French toast casserole with it. Just cube the bread instead of slicing. Toss in about 2 cups of pineapple, cut in chunks, and pour the batter over it. Drizzle 1/2 cup melted butter over the whole thing.  Put it in the fridge overnight and bake at 375F for about 45 minutes. Add some macadamias if you like.

If I had to choose between this and the pumpkin french toast? I wouldn’t. I couldn’t! They are both delicious.

Oh, for the best coconut milk ? Shake the can..It should “thump” not slosh.

Coconut French Toast

• 8 large organic eggs
• 1 can unsweetened coconut milk (2 cups)
• 1/2 cup heavy cream
• 1/4  cup rum  (it will cook off but you can use 1 tsp rum extract, leave out the cream and add and 3/4 cup half and half if you prefer)
• 1/4 cup pineapple juice
• 1/4 cup brown sugar
• 1 tsp vanilla
• Pinch of salt
• 16 3/4 inch thick slices of bread
• Butter for frying

1. Mix all ingredients except butter and bread until foamy
2. Dip bread in the batter, let excess drip off and then fry in melted butter until golden, turning once.

images:marye audet

Post from: Baking Delights

I love that song from Veggie Tales Madame Blueberry and it is a good thing, too. My kids love that movie. Remember George Carlin’s thing on why there wasn’t any blue food? Well he would have to take that back..Blue corn meal is blue, there is just no way around it.

It isn’t at all difficult to find around here. If you are having trouble finding it try ordering it on Amazon at least once. I think there really is a difference in flavor. I think blue cornmeal is sweeter than the yellow or the white variety.

I was paging through my Mesa Grill cookbook and happened to notice the blueberry blue cornmeal pancakes in the back. I am always looking for something a little different to make for breakfast and this seemed like a perfect solution to one more day of pancakes in all of their glory.

By the way…if you don’t have the Mesa Grill cookbook – get it. Go on over to Amazon right now. I love that cookbook and I am constantly using it for inspiration.

Don’t get me wrong, we love pancakes. You can’t beat them for filling up a couple of teen age boys with stomachs that extend  down through their legs somehow. I know that I have never seen THAT graph in health class but I am sure it is so. I have one that can eat 14 or more 8″ whole grain pancakes at one sitting. You try filling him up sometime. And, go figure, he is 5 ‘ 11″ and battling to get up over 125 lbs.

I served them with honey butter and maple syrup. I liked the honey butter on them but the kids just don’t think a pancake is quite right without syrup. The flavor of these is sweet and nutty, with the slight grittiness you would expect from good cornmeal.

I added lemon zest after I had tasted and decided it needed a little bit of something. So..no lemon in the picture. Just in the pancakes. I used goat milk because we raise dairy goats. You use whatever kind of milk you like. Probably not zebra milk though..not sure on that one…

All righty then….Here is an action shot -

One thing I got used to using when we had the tea room was the graduated scoops. It makes it so easy to make uniform cookies, pancakes, and everything. Just be sure not to get cheap ones… they break really easy. A restaurant supply shop is the best, and possibly most inexpensive place to get them.

here it is..the most crucial moment….shhhhh….the flip.

Perfect. It’s all in the wrist.

And of course…when all was said and done…These flapjacks made the cut. Look!

And….Houston….We ….Have….Lift-Off!

These were really that good.  So…I bet you are all drooly and ready for the recipe now, right?

Blueberry Blue Cornmeal Pancakes

• 3 cups of organic  flour
• 1 cup organic blue cornmeal
• 4 teaspoons baking powder
• 2 teaspoons kosher salt
• 1/2 cup sugar
• 4 organic eggs
• 3 cups milk
• 1/4 cup unsalted butter, melted
• 2 cups blueberries
• Grated zest of one lemon

Instructions:

1. Preheat your griddle
2. Mix the dry ingredients
3. Whisk eggs, milk, and melted butter together until well blended
4. Add wet to dry and fold in blueberries

Serves 8 more or less

images: marye audet

Post from: Baking Delights

I love blueberries.

I wanted to make blueberry muffins but I wanted something a little different that just blueberries. I couldn’t think of a compelling flavor combination and I happened to set the blueberries down next to a bowl of limes.

Well maybe the flavor didn’t strike me as having the potential to be amazing but the color combination of the deep blue and vivid green did. I decided it would be blueberry lime muffins.

They were excellent. Sweet blueberry flavor with the acidic tartness of lime. Lime is so different from lemon, rounder somehow and more full. Citrus always adds a complexity to blueberries…but the lime gives it a little extra wow.

Blueberry Lime Muffins

• 2-1/4 cups flour
• 1 cup  sugar
• 1/2 teaspoon salt
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 cup unsalted butter, melted and cooled
• grated zest from one lime
• Juice from one lime
• 2 eggs
• 1/2 cup milk
• 1-1/2 cups blueberries

1. Preheat oven to 400F
2. Line muffin cups with liners
3. Mix dry ingredients and set aside (add the zest in with the dry ingredients)
4. Mix wet ingredients, including the lime juice, until well blended
5. Add the wet mixture to the dry mixture and blend quickly. fold in blueberries carefully
6. Spoon into muffin cups and sprinkle with a little sugar
7. Bake at 400 for 20-25 minutes
8. Let cool in pan for 5 minutes before serving. This helps them to firm up.

Makes 12

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There was seriously nothing left to do but make it myself.

I knew I did not want to put the cereal crumbs on it that Lori had – we don’t eat cold cereal much here. But Bobby Flay did not have that cool crunch to his that Lori had gotten by using the cereal…I decided on walnuts. And neither of them had used my favorite ingredient…you know….

Chipotle.

So…I used both of their recipes as a jumping off place and took a deep breath….

I loved it and so did the family. Success! I served this with organic maple syrup, grade B because I like the stronger flavor. There is not much chipotle in it, just enough to give it a tantalizing smokiness and a little kick. You can adjust that to your own tastes, or leave it out all together. The walnuts make a nice, crunchy contrast to the soft and spicy French toast.

I loved the color and the flavor was amazing. Add a couple of slices of bacon on the side and just thank God for Autumn!

Lori’s recipe and her amazing images can be found at RecipeGirl.

Texican Pumpkin French Toast

• 2 cups pumpkin puree, drain and press out the water if using homemade
• 12 eggs
• 1/2 cup brown sugar or agave
• 1 tablespoon cinnamon
• 1 tsp chipotle,  powdered
• 1/2 tsp freshly grated nutmeg
• 1 tsp vanilla
• 2 3/4 cups half and half
• 1/4 c bourbon (if you are worried about any alcohol remaining in the toast just bring it to a quick simmer before using)
• Pinch of salt
• 16 slices of homemade Challah, thick sliced, homemade white bread, or Brioche. Cut and allow to sit out uncovered overnight
• 2 cups walnuts (or pecans), chopped and toasted

Instructions:

1. Preheat oven to 350F
2. Mix all ingredients except for the bread in a shallow pan.
3. Place the bread in the baking dish and turn to coat. Let it soak up all that yumminess for 5 minutes.
4. Melt about 3 tbs of butter in a pan over medium heat. Place the soaked bread in the pan and cook until golden on the bottom, about 3 minutes.
5. Turn and cook until the other side is golden.
6. Place in a 13 x 9 pan and put in the oven while finishing the rest of the toast.
7. Plate and serve with butter, syrup, and a sprinkle of the walnuts.

Serves 8

images: marye audet

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When I discovered Numi Mate-Lemon Myrtle tea I was an instant fan. It has a sweet lemon flavor that is lemony but not pure lemon. There is a complexity from the lemon myrtle and mate combination that is awesome.

So, it really was only a matter of time until I created a blueberry muffin with it, wasn’t it? I mean it was just waiting for me.

These were so good. The tea added a nice underlying flavor, and the lemon was subtle rather than tangy. The crumb is moist and tender thanks to a bit of sour cream, but if you don’t do dairy you can leave that out.

The glaze is basic butter, confectioners, and tea with a squeeze of lemon. It added a nice finish to both the look and the flavor of the muffins.

If you are using frozen blueberries you can just add them straight from the freezer. You don’t want to thaw first because they will be so juicy that it will throw your liquid measurement off and your muffins will be soggy.

Mate-Lemon Myrtle Muffins with Blueberries

• 2 packets of Numi Mate Lemon tea
• 3/4 cup simmering water
• 2 cups flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• Zest from one lemon
• 2/3 cup sugar
• 2 eggs, beaten
• 1/2 cup unsalted butter melted and cooled slightly
• 2 tbs sour cream
• 1 cup blueberries

1. Preheat oven to 400F
2. Steep both tea bags in the water for 3 minutes. Remove teabags and allow tea to cool.
3. Mix dry ingredients together in a large bowl
4. Whisk remaining ingredients except blueberries together in another bowl.
5. Fold in the wet mixture to the dry
6. Stir in blueberries
7. Scoop into muffin cups and bake for 25 minutes, or until tops are golden and muffins test done.

Makes 12 muffins

Glaze:

• 1 cup confectioners
• 1/4 cup unsalted butter, melted
• 2 tablespoons Numi Mate Lemon tea
• Juice of half a lemon

1. Mix together until smooth
2. Spread over hot muffins

Post from: Baking Delights

And yet there has to be a way to make everyone happy. Right?

One thing that makes whole grain pancakes lighter is using a combination of flours, but the biggest secret of all is buttermilk. Buttermilk does what it has always done, gives baked goods a light tender crumb.

These are a good basic pancake for adding blueberries, dried cherries, or what ever you like to them. They go together pretty quickly but you should allow the batter to rest for about 15 minutes before you pour it on the griddle. I promise this will fill up the biggest appetite!

I use a restaurant scoop to scoop the batter with, about 1/4 cup per pancake. Oh, and always, always, always use whole buttermilk, not low fat or fat free. It will make a difference in your finished product.

Whole Grain Pancakes

• 3 cups whole wheat flour
• 2 tablespoons honey
• 3 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 3 1/2 cups buttermilk
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 4 eggs, beaten
• 1/3 cup unsalted butter, melted

1. Mix dry ingredients in one bowl and wet ingredients in the other.
2. Add the two together and fold quickly, just until well blended.
3. Pour batter onto a hot griddle and make pancakes as usual.

This makes about a dozen pancakes.  They freeze and reheat really well.

You can also use part whole wheat flour, and mix up other flours to make it a bit different. Just use mostly whole wheat flour. For example:

• 2 cups whole wheat flour
• 1/2 cup buckwheat flour
• 1/2 cup amaranth flour

Or

• 2 cups whole wheat flour
• 1/2 cup buckwheat flour
• 1/4 cup flaxseed
• 1/4 cup coarsely ground sunflower seeds

You can also add:

• Dried cranberries
• Blueberries
• Dried cherries
• Chocolate chips and  graham cracker crumbs. Top with a dollop of marshmallow fluff (don’t ask!)
• Chopped pecans or walnuts
• Raisins
• Sunflower seeds
• Punpkin seeds
• Almonds, chopped or almond flour

It really is endless!

image:maryeaudet

Post from: Baking Delights

There is something about coming in on a dim winter afternoon, cheeks frozen from sledding, and smelling the aroma of date nut bread wafting out of the oven.  Not that I have experienced many snowy afternoons here in Texas, but growing up in Bucks County, Pa..well I had my share of Currier and Ives moments!

Making a sweet bread for breakfast means thinking ahead the day before and I don’t often do that much thinking ahead…at least not anymore.  So, whipping up these muffins for breakfast (total time 30 minutes) is simple.  Sweet and filling, these date nut muffins have big date flavor in every bite, with the faint woodsy-nutty walnut flavor coming in right behind.  Mix them up by hand so that you don’t over beat them—muffin murder.  Overbeating will cause muffins not to rise, and to be heavy and lethargic, somewhat like a teenager  at 7 in the morning.

Date Nut Muffins (from one of my vintage cookbooks, with adjustments by me)

• 1 cup chopped dates
• 1 cup boiling water
• 2 tablespoons butter
• 2 cups flour, sifted
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup sugar
• 1 teaspoon vanilla
• 1 egg
• 1 cup chopped walnuts

Topping:

• 1/2 cup brown sugar
• 1/3 cup butter
• 1/3 cup flour

Crumble together until it looks pebbly.

Directions:

1. Combine dates, baking soda, butter, and water.  Allow to cool.
2. Sift the dry ingredients together.
3. Beat sugar, vanilla, and egg until well blended.
4. Add dry ingredients to the date mixture, alternating with the egg mixture.  Begin and end with dry ingredients.
5. Stir in nut meats.
6. Scoop into 12 muffin cups and top with streusel.  Bake at 400 for 20 to 25 minutes, or until a toothpick comes out clean.  Serve warm.

12 muffins.

Post from: Baking Delights

Do you ever feel like a short order cook in a restaurant?  I sure do.  Sometimes it seems like every one wants something different and breakfast seems to be the main problem.

What is it about breakfast that makes otherwise non-picky people so darn picky?  I have some that want pancakes, daily, others that want homemade granola, and still others that would prefer French toast.  The worst offenders, in my opinion, are those that claim not to be picky, claim they don’t care and then proceed to sigh and push their food around the plate with a fork.

To this, I have one thing to say…cheese and bacon biscuits.

No one can really resist them.  Big and fluffy, with a nice cheese flavor, these biscuits are best served hot with crisp bacon and egg on the inside.  Quite a lot like the proverbial breakfast sandwich at the local fast food place…only better.

These freeze really well.  You can even freeze them individually with the egg and bacon inside and heat them up in the microwave for a quick breakfast on the go.  I use cans to cut these with, the big one pound tomato cans.  You can use whatever you like best.  I also like to sprinkle the top with cheese, it gives them a nice color and look.

Some of the kids like them with eggs, and some like them with just bacon…sometimes we make them with sausage.  These are very versatile so make them the way you like best.

Cheese and Bacon Biscuit Breakfast Sandwiches

• 2 c flour
• 3 tsp baking powder
• 1/2 tsp. baking soda
• 1/2 tsp salt
• 2/3 c grated cheddar cheese
• 1/2 c cold unsalted butter

• 3/4 c buttermilk

Set oven to 500 degrees.
Mix dry ingredients.

Grate 1/2 cup butter into the dry ingredients and mix quickly.

Add the cheese.

Add buttermilk all at once stirring until a soft dough is formed.
Knead dough lightly on a floured board about 5-10 strokes…GENTLE strokes.

Pat out 3/4 inch thick and cut straight down with a smooth sided biscuit cutter or mason jar. Do not twist as you are cutting.
Place just touching on a silpat covered baking sheet

. Place in oven until golden. This will only take about 6-8 minutes, depending on the size of the biscuits. Watch carefully.
1 to 2 dozen (depends on size)

Meanwhile cook 1 package of bacon until crisp.

Drain.  Break each piece in half to fit on the biscuits.

I you want to add egg then use on scrambled egg per biscuit.  I just leave them cook in the pan like an omelet and then fold them onto the biscuit.

Images:(c) 2009 Marye Audet

Post from: Baking Delights